Description
Indulge in the magic of Top Ever Arancini, where creamy Arborio rice meets a golden, crispy exterior. Each bite reveals gooey mozzarella and rich Parmesan, creating a comforting dish that’s perfect for any occasion. Whether served as an appetizer at a dinner party or as a snack for family gatherings, these flavorful Italian rice balls are sure to delight. Pair them with marinara sauce or herbed yogurt for an extra touch of flavor!
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1 cup mozzarella cheese (cut into cubes)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh basil (chopped)
- Vegetable oil (for frying)
Instructions
- Prepare the Risotto: In a saucepan, simmer broth. In another pot, heat olive oil and sauté diced onions until translucent. Add Arborio rice and toast for 2 minutes. Gradually stir in broth until absorbed and rice is creamy yet al dente.
- Mix Cheese and Herbs: Remove risotto from heat; stir in Parmesan, parsley, and basil. Let cool completely.
- Shape Arancini: Take golf ball-sized portions of risotto, flatten slightly, place a mozzarella cube inside, and mold the rice around it to form a ball.
- Coat Arancini: Set up three bowls with flour, beaten eggs, and breadcrumbs. Roll each ball in flour, dip in eggs, then coat with breadcrumbs.
- Fry Arancini: Heat vegetable oil in a skillet to 350°F (175°C). Fry arancini in batches for about 3–4 minutes on each side until golden brown.
- Serve: Drain on paper towels and serve warm with marinara sauce for dipping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 0g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg